|Nutritional Guidelines (per serving)|
Sorbets are a great way to cool down in the summer and serve as a light, chilled dessert for brunch and lunch. While they are more time consuming than blended drinks, they are worth every minute of your time. This sorbet is lemon-flavored and spiked with vodka. A premium brand of vodka will simply taste much better in this sorbet. This recipe comes courtesy of Blue Ice American Vodka.
Lemon zest is infused into a simple syrup, then freshly squeezed lemon juice and vodka are added and the sorbet is frozen. If you have an ice cream freezer, you can use it to make this sorbet. If not, you will see the alternative instructions for making it in your freezer, with the help of a food processor or blender.
Lemon sorbet is served as a palate cleanser between meal courses in Italy. At an adult dinner party, this version with vodka would do well.
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves.
Add the lemon zest and stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out any zest).
Add the lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
Transfer the mixture to ice cream maker, then process according to manufacturer's instructions.
Scoop or pour the vodka lemon sorbet into martini glasses. Garnish with a lemon wedge. Have spoons available for your guests.
Pour into a container, cover and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen place in a food processor or blender and process until smooth. Cover and refreeze until ready to serve.
You will need the zest from the lemon to give the sorbet the best lemon flavor. A fine grater or a zester works best. But if you don't have one of those tools, you could use a vegetable peeler to get strips of zest, then use a chef's knife to finely mince it. The zest is packed with lemon flavor that will be infused into the hot sugar syrup. But the zest would detract from the texture of the sorbet, so it is strained out after infusion.
You will get more lemon juice from a lemon if you allow it to warm to room temperature before squeezing (or even heat it a few seconds in the microwave).